Callahan - Peter Callahans party food: mini hors doeuvres, family-style settings, plated dishes, buffet spreads, bar carts

PETER CALLAHAN is the owner of the New York Citybased Peter Callahan Catering. Since 1985, he has created food for Vera Wang, Kate Spade, J.P. Morgan, Tory Burch, Tony Bennett, and Al Gore, among others. He is a contributing editor for Martha Stewart Weddings and one of her inner-circle caterers. He is also the author of Bite by Bite.

Acknowledgments

I want to thank Beth, Trish, Adam, and Ken, who make our parties happen. I am grateful for Doris Cooper at Clarkson Potter for her continued support; Amanda Englander, my editor; Ian Dingman, who designed the book; as well as Ada Yonenaka, Philip Leung, Jana Branson, and Carolyn Gill. It was great to again have the photography and food styling talents of Con Poulos. It was a pleasure to work with Marisa Bulzone as my cowriter. I also want to thank Ayesha Patel and Kate Berry, and Kevin Sharkey, who always connects me to such great talent. And there are so many more who are part of our team who contribute dailymy thanks to all of them.

Sources

My team and I spend a lot of time searching out the perfect platters, mini mugs, and serving ware, not to mention key ingredients like wasabi caviar and truffles, that absolutely make a dish. This list details the sources I turn to when I need something to make a party or a dish special.

EQUIPMENT AND SERVING WARE

Acrylic containers, ice buckets, and sheets

clearlyacrylic.com

877-360-4163

Chinese take-out boxes, mini sand pails, plastic 1-inch-high shot glasses

orientaltrading.com

800-875-8480

Pastry tips

pastrysampler.com

760-440-9171

Cookie cutters

thecookiecuttershop.com

360-652-3295

Dishers

kitchenconservatory.com

866-862-CHEF (2433)

Eggshells

theeggeryplace.com

972-241-4379

etsy.com/shop/NakedEggs

Mini cups, mugs, and glasses

giantpartystore.com

866-244-1169

Mini copper mugs

beau-coup.com

877-988-2328

Mini Popsicle molds and sticks

e-store.worldofgelato.com

877-2GELATO (243-5286)

zokuhome.com

Glass domes and matching trays

crateandbarrel.com

800-967-6696

potterybarn.com

888-779-5176

Mini loaf pans

webstaurantstore.com

717-392-7472

3 5-inch loaf pan (by Chicago Metallic)

kitchenkapers.com

800-455-5567

Mandoline

(we like the Benriner brand)

surlatable.com

800-243-0852

Pallet holder for cones

pastryitems.com [website no longer available]

443-417-8854

Scallop shells

seashellcity.com

888-743-5524

seashellsupply.com

Mini skull bottles and short drinking straws

barproducts.com

800-256-6396

Mini tart pans

kitchenconservatory.com

Wooden forks, paper cones, paper sandwich bags, cone pallets, mini plates and serving cups, and serving stands

previninc.com

888-285-9547

restaurantware.com

800-851-9273

Tables, chairs, kitchen equipment, china, glasses, flatware, and more

LuxeEventRentals.com

NY/Miami: 718-629-6909

partyrentalltd.com

201-727-4700

Custom, print-on-demand fabric, wallpaper, and gift wrap

spoonflower.com

919-886-7885

INGREDIENTS

Concord Foods Caramel Apple Kit

concordfoods.com

508-580-1700

Caviar and truffles

American paddlefish caviar

paramountcaviar.com

800-99CAVIAR (992-2842)

Crawfish

klcrawfishfarms.com

Edible candy wrappers

molecularrecipes.com

Foie gras and Magret duck

dartagnan.com

800-327-8246

Miniature (50 ml) bottles Makers Mark

beerliquors.com

877-624-1982

Vegetables

chefs-garden.com

800-289-4644

PASSED

Hors dOeuvres,
Savory and Sweet

Ive become famous for miniaturized versions of favorite comfort foods and hors doeuvres with wit and whimsy. I serve breakfast hors doeuvres not only at breakfast events, but also at the end of evening affairs. When the client wants the dancing to last all night, we might pass trays of Breakfast Egg Rolls ()its like a trip to the local diner at three in the morning.

People want that little bit of indulgence, even something rich, if its just a single bite. Sweet hors doeuvres are a great addition to a party. Passing trays of mini dessert items at the end of a cocktail party helps to let people know its time to go home. The guests may think all the food has been served, but waittheres more!

My hors doeuvres are not complicated, but most are original ideas or twists on a classic item. An hors doeuvre tray can be filled with beautiful, classic food that has been served for years and people will enjoy itbut they wont remember it. But when trays bearing our caviar-topped rings (see ) arrive, guests are surprised and intrigued. Unusual presentations like these become an ice breaker at cocktails and get the guests talking: Can I actually touch this? They look at each other to see who will be the first to dare to try a ring on their finger. People will remember that for years to come.

I try to create food that makes an emotional connection with the guestssomething that goes beyond being attractive and tasty. The food often triggers favorite memories, reminding people of birthday cake from their youth or summer nights spent at an ice cream stand. This food makes people happy and creates an emotional response. Our connection is also achieved through the styling of the food. Often it makes people smile when they see it. When done right, the food concept and styling makes the presentation about much more than foodit becomes a whole experience.

CAVIAR CAKE

This multitiered stand turns our popular buckwheat blinis with caviar into a cake. We sometimes use this in place of a birthday or wedding cake. Its an elegant accompaniment to a Champagne toast. (The recipe for the blinis can be found in my book Bite by Bite.)

SCALLOPS AND PEARLS

I am very fortunate to have summered on Nantucket since high school. One of the things the island is known for is Nantucket Bay scallops, and the beaches along the sound are covered with their beautiful shells. Those shellsand their myriad natural shades of yellow, orange, and redwere the inspiration for this hors doeuvre.

Although we use a bay scallop shell as the platform (see the serving tip, , to learn how we made this work), theres a sea scallop nestled inside; we cut them down to the proper size for a single bite. At home, you should simply use bay scallops; its easier and youll avoid the waste. It is seared, then topped with a dollop of flavorful sauce ravigote and garnished with finely diced cucumbers. Guests can lift the scallop right out of the shell and pop it in their mouth.

Makes 12

For the Ravigote:

1 shallot, minced